Santa Fe Cut – similar to a flank steak, perfect for fajitas, stir fry or for shredded beef.

Round Petite Tender – flavorful, best cut into medallion steaks, offers a restaurant-quality experience on a bed of pasta or a roast for two.

San Antonio Steak – a ½-in. lean steak, versatile and cooks fast, works well with a marinade.

Tucson Cut – the perfect lean cut for food-service operations looking for value.

Braison Cut – ideal for any braising application and makes a great osso buco or pot roast.

Merlot Cut – deep red color, lean and flavorful, ideal for a variety of ethnic dishes.